Cranberries give this crumble a pleasantly tangy edge. If your taste runs to sweeter things, increase the granulated sugar to 2/3 cup. When cranberries are in season, buy several bags and put them in the freezer to have on hand throughout the year. If you’re using frozen cranberries, there's no need to thaw them before using.
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon allspice
1 package (12 ounces) fresh or frozen cranberries
3 Bartlett pears, peeled, cored, and cut into 1-inch chunks
1 teaspoon vanilla extract
1/3 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/3 cup flour
3 tablespoons extra-light olive oil
1. Preheat the oven to 375°F. In a large bowl, stir together granulated sugar, cornstarch, cinnamon, salt, and allspice. Add cranberries, pears, and vanilla; stir to combine. Spoon into a 9-inch deep dish pie plate.
2. In a medium bowl, combine the brown sugar, oats, and flour. Pour in the olive oil and mix with a fork until evenly moistened. Sprinkle the oat mixture over the pear mixture and bake for 25 minutes, or until the filling is bubbly and the topping is golden brown. Makes 8 servings
good source of: fiber
The cranberries, pears, and rolled oats in this crumble provide a good amount of cholesterol-lowering soluble fiber. In addition to its contribution to heart health, soluble fiber is valuable to appetite control: Soluble fiber absorbs water in the body, thus slowing down the digestive process and making you feel full longer.
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.